Perhaps it’s the sheer primal joy of ripping meat off a stick, perhaps it’s knowing there’s no cutlery to wash later.
Whatever the reason, I’m a big fan of skewered food.
Particularly on a warm summer night, with moist chicken, a spicy dressing and a heap of salad alongside.
The dressing, Chimichurri, is a South American sauce, heavy on the parsley and other wonderful flavours. I had a smidge left over and served it over white fish the next night so it’s pretty versatile.
Mine’s a little heavy on the garlic but I make no apologies, it’s tasty and it’s good for you.
And no need to worry about bad breath afterwards – parsley is a known remedy for any kind of whiffy mouth odour.
See? Read this blog and not only do you eat well, you also learn!
Chimichurri Chicken Skewers (makes 6)
- 2 boneless, skinless chicken breasts
- 2 large cloves garlic
- 3oz fresh cilantro (about a cup)
- 1 bunch curly parsley (about 3 cups)
- 6 tbsps EVOO
- 2 tbsps red wine vinegar
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- Cut the chicken into chunks, making sure they are roughly equal sized so they’ll cook at the same rate.
- In a food processor, blend together the other ingredients until they form a paste.
- You can either put the chicken pieces into all the paste or reserve half the mixture for dipping later (I did this and it was quite tasty on the end of a celery stick).
- Either way, stir the chicken into the paste so it’s coated. Spear the chunks onto skewers, leaving about an inch between each chunk (I used bamboo sticks and soaked them for a few minutes beforehand, apparently that stops them burning).
- Place on a greased or lined baking tray and bake/broil at 375 for 15-20 minutes depending on how thick your chicken chunks are.
Like this? You might also like:
- Roast Chicken with Goji Orange Sauce
- Nutty Chicken Drumsticks
- Cilantro Sesame BBQ Chicken
- Lemon Thyme Chicken